Pork Tenderloin Steak with Port Wine Sauce Set BONIQ to 63℃ for 1:00 (1hr). Season the pork tenderloin well with salt and pepper. Put olive oil in a frying pan and sear the whole surface to brown with high heat. Put seared pork tenderloin in a freezer bag and vacuum seal the bag. When BONIQ gets the target temperature, submerge the vacuum sealed freezer bag in the hot bath and start sous vide cooking. Heat port wine in a small pan and boil it down to 1/3. Add fond de veau, boil it down more to just until nice flavor and taste come out. Season to taste with sugar, salt and pepper, add butter then stir. Adjust the density with corn starch or potato starch (mixed with water) if needed. When the timer beeps, take out the freezer bag from the hot bath of BONIQ.
Cut into slices, dish up and pour the warmed port sauce over. Sprinkle salt (rock salt, if possible) and milled pepper for a fresh flavor.